I admit it, I bribe my little ones. ”If you’re good all week, you can pick out a new toy”, “if you eat your veggies all week, you can have dessert on Friday”, or “if you can please be good while I run errands all morning with both of you by my side, I’ll stop for a special lunch date.” That was the latest bribe, a couple weeks ago. I had a race number to go pick up downtown, and I needed to stop and mail something, and stop at the grocery store. On the way home we stopped at Alon’s Bakery in Atlanta, GA for a special lunch date, and to let them pick out a dessert. I was sure they would go for something chocolate. I mean this place screams chocolate heaven with chocolate mouse, mini chocolate cakes, chocolate eclairs, truffles, and more. I start drooling as soon as I walk in! But no, they both begged for cheesecake. I’m not sure they knew what it was, I can’t think of a time they had it before, but they knew they wanted it! Oh, why not. Two cute little cheesecakes perfectly topped with fresh fruit and glaze, at least they were getting fruit. :)
After that, I was determined to make a healthier “cheese”cake. No sugar added, gluten-free, dairy-free, and easy to make. I remember reading somewhere, I believe on One Green Planet, about a vegan crust made out of dates, almonds, and sea salt, okay…I can handle that, but how in the world can I come up with a filling that has no sugar and no dairy? Thankfully, I also have a refrigerator door full of an assortment of Barlean’s Omega Swirl. It’s the perfect sweetener, with no sugar, and will add lots of omega-3′s! We have a winner!!
First I pulsed the almonds, dates, and sea salt and pressed it down into some mini tart pans I had on hand. The mixture was a little sticky so it’s easier if you wet your hands first.
Then I added the cashews, which had been soaking for several hours, coconut oil, Barlean’s Lemon Zest, and fresh lemon juice to the blender and blended until smooth. Poured it over top and popped it all in the freezer.
After they were frozen through, I took it out of the freezer, let it rest for about 10 minutes, popped it out and served with fresh fruit. You could even make a berry sauce by blending raspberries, then straining through a fine mesh sieve, and adding a little honey or agave to sweeten the sauce. I made these on Memorial Day with raspberry sauce, and my dad and brother had no idea they weren’t real cheesecake! You can’t go wrong with these!
If you are looking for a dessert to bring a friend this would make a great one! You could make several in small mason jars and keep them in your freezer. When you have a dinner to go to, or it’s a friend’s birthday, take some along for them to enjoy! These would also be great for entertaining. You could make them the night before, and keep them in the freezer until ready to serve.
These are very filling so you do not need a large serving. They are full of protein, fiber, and omega-3′s instead of dairy, and refined sugars and flours. It’s the perfect way to end a long summer day!
Have a great day! Victoria
|No Bake Lemon Cheesecake||
- 2 cup of raw cashews (unsalted)
- 1 cup of almonds (unsalted)
- 8 pitted dates, make sure your dates are soft
- pinch of sea salt
- 1/4 cup coconut oil
- 1/4 cup fresh squeezed lemon juice, about 2 small lemons
- 1/3 cup Barlean’s Lemon Zest Omega Swirl
- 3 – 4 tbsp of water
- Place the cashews in a bowl and cover completely with water.
- Let them soak for at least 4 hours, or overnight.
- Add pitted dates, almonds, and sea salt to the food processor and pulse until everything is mixed well, about 1 minute
- Press the mixture into 8″ pie pan, 4 mini tart pans, or 8 – 4oz mason jars (about 1/2″ thick)
- Warm 1/4 cup of coconut oil on the stovetop over medium heat, remove from the heat, and add to high powered blender, or food processor, which ever is more powerful.
- Add the cashews, lemon juice, and Barlean’s Lemon Zest to the blender or food processor also.
- Blend until smooth – you will likely need to add a couple tbsp of water to help it blend, since the mixture will be really thick.
- Pour or spoon out the filling on top of the almond crust and place in the freezer.
- Freeze for 1 hour, or until firm.
- Remove from the freezer about 15 minutes before serving.
- Serve with fresh fruit or berry sauce.